One-Pan Mushroom Chicken and Rice Bake

Ingredients

• 6 bone in, skin on chicken thighs
• Salt & pepper
• 1 onion, diced
• 1 tablespoon butter or oil, if needed
• 227g cremini mushrooms, sliced
• 2 garlic cloves, thinly sliced
• 1 cup long grain white rice
• 1 (284ml) can condensed cream of mushroom soup
• 1 ¼ cups water
• ¼–½ teaspoon smoked paprika
• 2 tablespoons finely chopped parsley

Directions

1. Heat your oven to 375ºF and set out a large cast iron skillet. You’ll want one fitted with a lid but, if you don’t have a skillet fitted with a lid, you can use aluminum foil.
2. Dry the chicken off with a few pieces of paper towel and season with salt and pepper. Add the chicken to the dry skillet, skin side down, and place over medium heat. Allow the chicken to cook, undisturbed, for about 10 minutes or until the edges are golden. Remove the seared chicken from the pan and set aside.
3. Add in the onion, season with salt and pepper, and cook down until softened and lightly golden, about 5 minutes. If needed, add in a tablespoon of butter or oil along with the mushrooms, turn the heat up to medium-high, and cook for 5 to 7 minutes or until golden. Stir in the garlic and rice and lightly toast for 1 minute then remove from the heat.
4. Whisk together the condensed soup and water and pour into the pan. Place the chicken on top, seared side up, and cover the pan with a tight-fitting lid or aluminum foil. Transfer to the oven and cook covered, for 45 minutes. Remove the lid and continue to cook for 10 minutes or until the chicken is cooked through, the rice is tender, and the liquid has been absorbed.
5. Serve in the pan scattered with smoked paprika and parsley.